How to make Soufflé
Master the Technique
Six tips for a light and fluffy soufflé.
Dish It.
Grease a soufflé dish and place it on a parchment paper-lined baking tray. Make sure you use a soufflé dish with high sides, as it gives stability to the delicate soufflé. Preheat oven to 425°F (220°C).
Separate. Separate egg yolks from egg whites when cold so the yolk is firm. Allow the separated eggs to come to room temperature before starting your recipe before the next step.
Make the Roux.
Heat oil and/or butter in a small skillet, add onions and sauté, about 5 min. or until golden brown. Add flour and stir until paste consistency. Slowly add milk while whisking to prevent lumps. Cook until thickened, about 10 min; remove from heat.
Combine Patiently. In a bowl, whisk egg yolks with salt until combined. Add milk mixture to egg yolks 1 tbsp at a time to prevent eggs from scrambling. Set aside to cool.
Mix It.
With an electric mixer, mix egg whites to stiff peaks. Gently and gradually fold egg whites into milk-yolk mixture in at least four batches. Be careful not to overmix. Fill prepared dish ¾ full with soufflé mix and bake for about 25 min.
Check It. You can use a thermometer to check if your soufflé is ready—just be gentle so it doesn’t deflate. When the temperature reaches 165°F (74°C), the eggs are cooked and the dish is ready. Carefully remove and serve immediately.